Honey Garlic Chicken Rice Bowls

Name: Honey Garlic Chicken Rice Bowls
Total time: 25 min
Yield: 5 servings
Cuisine: Indian
Ingredients: 1100 g Raw Boneless Chicken Thighs, cubed; 1.5 Tsp Salt; 1.5 Tsp Black Pepper; 2 Tsp Smoked Paprika; 2 Tsp Garlic Powder; 2 Tsp Onion Powder; 1 Tsp Cinnamon; 1.5 Tsp Coriander Powder; 3 Tsp Olive Oil; 80 g Yogurt, plain or Greek; 30 g Honey; 200 g Red Onions, thinly sliced; 1 Big Handful Fresh Parsley, chopped; 1.5 Tbsp Sumac (Middle Eastern spice); 1 Pinch Salt; 1 Whole Lemon Juiced; 250 g Uncooked Basmati Rice (cook in advance); 20 g Light Butter; 1 Few Cinnamon Sticks or cinnamon powder; 0.5 Tsp Turmeric; 0.5 Tsp Salt; 0.5 Tsp Paprika; 1 Tbsp Fresh Parsley, chopped

25m

Serves 5

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Honey Garlic Chicken Rice Bowls

youtube.com

25m

Serves 5

Directions

1Slice your chicken thighs into cubes.
2Add olive oil, yogurt, and a squeeze of honey to the chicken and a simple seasoning mix with salt, black pepper, smoked paprika, garlic powder, onion powder, cinnamon, and coriander powder.
3Mix the chicken until well combined.
4Make the pickled onions with thinly sliced red onions, a big handful of chopped fresh parsley, sumac, a pinch of salt, and the juice of one whole lemon.
5Mix the pickled onions well.
6Store the pickled onions in a separate container to keep fresh and crisp for the week.
7Lay down your chicken thighs on a sheet pan.
8Oven bake or air fry the chicken for 25-28 minutes at 180-190C / 370-380F until crispy, golden brown, and juicy.
9On low heat, melt light butter in a pan.
10Add cinnamon sticks and cook for 2 minutes until fragrant.
11Add cooked basmati rice with turmeric, salt, paprika, and fresh parsley.
12Mix gently and continuously until the rice turns golden yellow, fluffy, and aromatic.
13Finally, serve with the juicy honey garlic chicken and pickled red onions.

Ingredients

1100 g Raw Boneless Chicken Thighs, cubed
1.5 Tsp Salt
1.5 Tsp Black Pepper
2 Tsp Smoked Paprika
2 Tsp Garlic Powder
2 Tsp Onion Powder
1 Tsp Cinnamon
1.5 Tsp Coriander Powder
3 Tsp Olive Oil
80 g Yogurt, plain or Greek
30 g Honey
200 g Red Onions, thinly sliced
1 Big Handful Fresh Parsley, chopped
1.5 Tbsp Sumac (Middle Eastern spice)
1 Pinch Salt
1 Whole Lemon Juiced
250 g Uncooked Basmati Rice (cook in advance)
20 g Light Butter
1 Few Cinnamon Sticks or cinnamon powder
0.5 Tsp Turmeric
0.5 Tsp Salt
0.5 Tsp Paprika
1 Tbsp Fresh Parsley, chopped

Equipment

Sheet panOvenAir fryerSeparate containerPan

Tips

Store pickled onions in a separate container to keep fresh and crisp for the week.
Serve with a couple tablespoons of plain yogurt for extra flavor.

Honey Garlic Chicken Rice Bowls

Honey Garlic Chicken Rice Bowls

Directions

Ingredients

Equipment

Tips

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